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The timing for cooking the cabbage in this soup recipe is very important. For me, it is usually about 10-15 minutes of boiling the cabbage. If undercooked, the cabbage is quite hard with a “raw” vegetable taste; on the other hand, if overcooked, they start to taste mushy and sour which is not desirable as well. When cooked just right, the deep and sweet flavour of the cabbage shines through and complements the other naturally sweet ingredients like corn, carrots, pork ribs and dried scallops. This is such a simple and nourishing pot of soup. After making it, I realised why my mum liked to cook it so frequently in the past.

I love cabbage soup too! Usually I get those cabbage that are the long type. Better for soup and curry. They won’t go mushy fast. The round ones are better for stir-fry and are sweeter than the long ones. ;) And I love raw cabbage as salad. :)